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Chia and beet mousse parfaits

29th April 2017 by bos.kitchen Leave a Comment

chia and beet mousse parfaits Happy almost May! I can’t believe spring is almost on the way out now and I’m finally finding time to bring you a new recipe. I have to apologise for the lack of posts lately, this last month has flown by in the blink of an eye! I’m back with a super powered parfait recipe for you, a sweet, beety treat, the perfect breakfast for a spring morning.

I had the idea for this mousse after spotting a chocolate free avocado mousse on Instagram. I really wanted to give it a try as I love the texture of avocado mousse, but wanted something fruity. I think I overdid it the last time I made chocolate mousse.

Beetroot is one of my favourite veggies, not only does it help with blood pressure, it also helps with liver detoxification, digestive health and boosts the immune system. It’s packed with iron, which is super useful if you’re feeling a little run down or tired. If you don’t like beetroot, beetroot powder is the best way to get the benefits without the taste.

I’ve paired this mousse with chia pudding for the ultimate good for you breakfast. It’s a wonderful way to enjoy avocado for breakfast too! I’m not always a fan of straight up chia pudding, so I find it easy to enjoy with yoghurt, mousse and berries.

I’ve got some exciting news – I’m going to be in two magazines very soon! I can’t wait to share the details with you. If you’re reading this far, thank you for your support, I’m truly grateful for you following me on my journey.

Hope April has treated you well, babes!

xo

 

Chia and beet mousse parfaits
 
Save Print
Prep time
20 mins
Total time
20 mins
 
Author: Bo's Kitchen
Recipe type: breakfast/dessert
Serves: 2 large portions
Ingredients
  • ¼ cup chia seeds
  • 1 cup nut mylk of choice
  • 1 tsp vanilla extract or ½ tsp vanilla bean paste
  • ½ cup plus 4 tbsp dairy free yoghurt (I used coconut yoghurt)
  • 1-2 tbsp organic beetroot powder
  • ½ lemon, juiced
  • 1 mandarin, juiced
  • 2 avocados
  • 4 tbsp maple syrup
  • Figs and fresh berries, for toppings (optional)
Instructions
  1. Make chia pudding at least 20 mins before you want to enjoy the parfait, or prep the night before and keep in the fridge. Mix chia seeds, nut mylk and vanilla extract in a jar and stir well. Set aside, stirring again after five minutes or so.
  2. Add avocado, beet powder, fruit juices, 4 tbsp dairy free yoghurt and maple syrup to a food processor and blend until smooth and creamy. Check the taste and add more sweetener or beet powder as required.
  3. To assemble - stick thin slices of figs on the inside of your glass. Gently spoon a dollop of beet mousse on the bottom of each jar, then the chia pudding. Now layer the mousse and yoghurt and top with fresh figs and berries. Any leftover mousse will keep for up to 2 days in the fridge (cover with a layer of clingfilm to keep smooth).
3.5.3226

chia and beet mousse parfait dairy free

 

 

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About me

Hello and welcome to my blog! I'm a vegan recipe developer from the UK with a passion for healthy, delicious food. Read More…

This is the carrot cake of dreams 🤩🥕🍰 mel This is the carrot cake of dreams 🤩🥕🍰 melt in your mouth tender, perfectly spiced and topped with the most creamy and light dairy free whipped cream frosting. I’ve totally revamped my old recipe and made 5 variations over the last week 😅 and this one surpassed them all. A decent amount of spice (crucial imo), super moist crumb and deliciously light frosting. Making it into a sheet cake rather than a loaf cake gives a much better icing to cake ratio too 😋 The best part? It comes together in minutes, the hardest part is grating the carrot! 🥕Enjoy xoxoxo

Carrot Cake

175g muscavado or light brown sugar
175ml sunflower/rapeseed oil
3 tbsp flaxseed w/6 tbsp cold water
140g grated carrot
50g raisins/sultanas
50g finely chopped walnuts
1 orange, zested
175g self raising flour
1 tsp baking soda
1 tbsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp ground mixed spice
1/4 tsp ground cardamom
1/2 tsp ground ginger

Topping 

110g vegan whipping cream
2 tbsp icing sugar
1 tsp vanilla extract
2 tbsp finely chopped walnuts

Preheat oven to 170•c and line a 20cm square baking tin. In a mixing bowl, mix together sugar, oil and flaxseed gel. Add in carrots, raisins, walnuts and orange zest and stir to combine. Sift in the flour, soda and spices and fold through until fully incorporated. Pour batter into tin and bake for 45-50 mins until the middle is slightly firm to the touch. Remove from the oven and allow to cool fully.
Prepare icing by whipping cream, icing sugar and vanilla with an electric whisk until thick. Spread a thick layer over the cake and sprinkle with walnuts. Chop into squares and enjoy!

#carrotcake #vegancarrotcake #vegancake #dairyfree #dairyfreebaking #dairyfreedesserts #veganbaking #vegandesserts #easyrecipe #veganrecipe #dairyfreerecipe #veganrecipes
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